Chicken Florentine Meatballs

Von Ambitious Kitchen · 45 Min.

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Zubereitung

1. Preheat the oven to 400°F and line a large baking sheet with parchment.
2. Shred the zucchini, squeeze out all its moisture, and return about ½ cup of zucchini to the bowl.
3. Add the ground chicken, panko, egg, parmesan, garlic powder, Italian seasoning, salt and a few grinds of pepper. Mix gently just until combined.
4. Shape into 20 golf-ball-sized meatballs spaced at least 1 inch apart on the sheet.
5. Bake 15 to 18 minutes, until a thermometer in the centre reads 165°F.
6. Meanwhile, melt the butter in a 10-inch skillet over medium heat. Add the shallot, garlic and sun-dried tomatoes and cook 1 to 2 minutes until fragrant.
7. Add the white wine and reduce by half, about 2 minutes.
8. Slowly stir in the broth and cream and gently simmer about 2 minutes.
9. Stir in the parmesan and spinach and cook about 2 minutes until the spinach wilts.
10. Add the cooked meatballs, spoon the sauce over them, and cook 3 to 5 minutes until the sauce slightly thickens and the meatballs are warm. Add a splash more broth if too thick.
11. Top with extra parmesan, then garnish with lemon zest and basil. Serve over pasta.

Zusammengefasst aus dem Video von Ambitious Kitchen. Schau es dir für die Details an.

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